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Split Pea and Lentils Soup with Sicilian Sausage

1 gallon stock
3 quarts mirepoix ( 1 quart each onion, celery, and carrots, diced)
3 cups lentils
1 cup split peas
1 ham hock
1/4 cup chopped garlic
2 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
Salt and pepper to taste
1 pound Sicilian or mild Italian sausage broken into small pieces

1. Brown sausage in pan. Remove from pan with slotted spoon and drain on paper towels. Discard grease.
2. Sauté mirepoix with garlic in a small amount of vegetable oil until limp. Add stock and ham hock. Bring to a simmer and add lentils, split peas and herbs. Simmer until lentils and peas are tender. Add cooked sausage.

Makes one gallon.

Recipe provided courtesy National Hot Dog And Sausage Council. Created by The Ashby Inn and Restaurant, Paris, Virginia.